Smokin J's BBQ

If we reached deep into your mind, pulled out the best dream you've ever had, smoked it for 12-16 hours, and served it on a golden platter, it would taste something like this. Served with pickled onions, dill pickles, and 4 oz of The Sauce.

The little piggy who went to the market came out succulent and full of flavor. Our pulled pork is dry-rubbed and smoked for 12-16 hours before being pulled to order. Served with pickled onions, dill pickles, and 4oz of The Sauce.

6-15 bones of jaw-dropping, dry-rubbed heaven. Served with pickled onions, dill pickles, and 4-8oz of The Sauce.

4-8 pieces of the juiciest bird this side of the Mississippi. With pickled onions, dill pickles, and 4 oz of The Sauce.

Locally grown produce straight from the farmers market, served with your choice of meat and dressing. Chef recommends: - Brisket and Green Goddess - Boneless Rib and Special Sauce - Pulled Pork and Special Sauce - Grilled Steak and Balsamic - Smoked Chicken and Green Goddess

The best brisket makes the best chili. Yeah, we put brisket in our chili, then cover it with cheese and red onions. You're welcome.

This is bbq in a bun. Slow-smoked pulled pork, perched on a bed of slaw and pickles, overflowing on a toasted brioche bun. Comes with a mystery bag of Miss Vickie's chips and your choice of beverage.

It's our namesake, so you know it must be good. Succulent brisket, mouth-watering pork belly, and delectable slaw, piled high on a toasted bun. Comes with a mystery bag of Miss Vickie's chips and your choice of beverage.

Greg Filhart is the cowboy that runs the meat shop next to us. His family has a farm in central Michigan that produces the best beef we have ever tasted (grass fed, corn finished), and helps us make the tastiest burger in San Diego. Served with aged white cheddar, butter lettuce, and grilled onions. Comes with a mystery bag of Miss Vickie's chips and your choice of beverage.

Mckenzie's Boneless Rib Sandwich is what happens when you take the best baby back ribs in San Diego, then braise and de-bone them before throwing them back in the smoker for in a bath of pork stock and The Sauce. Comes with a mystery bag of potato chips and a drink.

Gotta stay hydrated, bro.

The guy in the cowboy hat bakes the pies from scratch. He uses brisket fat in the crust and swears that each new pie is the best he has ever made (and he has yet to be wrong).

Buttermilk brined and tossed in your choice of sauce. Served with a side of Slaw Sauce. (3 wings per order)

The little piggy who went to the market came out succulent and full of flavor. Our pulled pork is dry-rubbed and smoked for 12-16 hours before being pulled to order. Served with pickled onions, dill pickles, and 3-6oz of The Sauce.

The juiciest bird this side of the Mississippi. With pickled onions, dill pickles, and 3-6oz of The Sauce.

This is what bacon wants to be when it grows up. Our belly is smoked, braised, pressed and chilled overnight, and then finished in the fryer. 96 hours to make, 2 seconds to devour. (One order is one piece)

So good you'll be hooked. Navy beans smoked in pork stock and bbq sauce, with chopped onions, chopped peppers, and chunks of smoked-then-braised-then-fried pork belly.

Creamy and gooey with our house-made three-cheese sauce.

Most commonly uttered word after someone eats our fries:

With the taste that hearkens back to summers past.

Trust us, you like this slaw. Fresh chopped cabbage in our house-made slaw sauce. Simple and perfect.

The best brisket makes the best chili. Yeah, we put brisket in our chili, then cover it with cheese and red onions. You're welcome.